5253 ⎘
Streptococcus, lactococcus Thermophilus
FOOD BIOPRESERVATIVE COMPOSITION AND USES THEREOF
#2BYPASSING CURD-WASH IN CONTINENTAL CHEESE MAKING
#3COMPOSITION FOR PROMOTING ABSORPTION OF PHYTOCHEMICALS
#4PRODUCTION OF DAIRY AND DAIRY ANOLOGUE PRODUCTS WITH PICHIA KLUYVERI YEAST
#5Dried Fish Fermentation Process and Starter Culture Development Technology
#6YOGURT FOR REGULATING INTESTINAL TRACT, PREPARATION METHOD THEREFOR, AND USE THEREOF
#7Method of producing Streptococcus thermophilus mutant strains
#8ACCELERATING THE ACIDIFICATION SPEED OF LACTIC ACID BACTERIA
#9FERMENTED NUTRITIONAL COMPOSITION FOR COW'S MILK PROTEIN ALLERGIC SUBJECTS
#10NISIN-PERMEABILIZED MICROBIAL CELL CATALYSTS
#11SUCROSE NEGATIVE STREPTOCOCCUS THERMOPHILUS FOR USE IN PREPARATION OF FERMENTED PRODUCTS
#12FERMENTED COMPOSITIONS AND PROCESSES OF PREPARING THE SAME
#13FERMENTED PLANT-BASED PROBIOTIC COMPOSITIONS AND PROCESSES OF PREPARING THE SAME
#14USE OF ST GAL(+) BACTERIA FOR PRODUCING A FERMENTED MILK PRODUCT WITH A RELATIVELY HIGH STABLE PH
#15LACTIC ACID BACTERIA FOR A HEAT-TREATED FOOD PRODUCT FOR STORAGE AT AMBIENT TEMPERATURE
#16PROCESS FOR PRODUCING A FERMENTED MILK PRODUCT WITH AN ENHANCED LEVEL OF PROBIOTICS
#17Nutrient Dense Stabilizer-Free Non-Dairy Plant Based Food Products
#18YOGHURT BASE COMPOSITION COMPRISING WHEY PROTEIN PARTICLES
#19COMPOSITION AND METHOD FOR SYNBIOTICS SUPPLEMENT CONTAINING PROBIOTICS, DIGESTIVE ENZYMES, PREBIOTICS, YEAST, PROTEIN, B VITAMINS, AND FLAVORING AGENT
#20NEW LACTIC ACID BACTERIA
#21NUTRACEUTICAL FORMULATION FOR UNBLOCKING RECEPTORS
#22Lactic acid bacterium with a reduction of sensitivity to cos-type bacteriophages
#23Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
#24Method for producing a fermented food product based on a protein- and oil-yielding plant
#25Lactic acid bacteria
#26Composition containing two lactic acid bacteria strains and uses thereof
#27Methods and cultures to manufacture pizza cheese
#28KIT FOR FERMENTING PLANT MILKS
#29Method for the production of a dairy food product and a method for gene transfer by conjugation
#30Fermented milk soft cheese product and process of making same
#31Composition for promoting absorption of phytochemicals
#32POLYPHENOL-RICH AND LOW-SUGAR BEVERAGE OF FERMENTED JUJUBE PULP AND PREPARATION METHOD THEREOF
#33STREPTOCOCCUS THERMOPHILUS CNRZ160 STRAIN FOR THE TREATMENT AND PREVENTION OF INTESTINAL INFLAMMATION AND ASSOCIATED DISORDERS IN AN INDIVIDUAL
#34Method for producing a cheese with reduced amount of galactose
#35Nutrient dense stabilizer-free non-dairy plant based food products
#36PROCESS FOR PRODUCING AN IMPROVED FERMENTED MILK PRODUCT USING A SPORULATION NEGATIVE BACILLUS STRAIN
#37Heteropolysaccharides
#38PROCESS FOR PRODUCING A MESOPHILIC FERMENTED MILK PRODUCT
#39STREPTOCOCCUS THERMOPHILUS FERMENTATION PROMOTING AGENT
#40Lactic acid bacteria with sweetening properties and uses thereof
#41Methods And Compositions For Consumables
#42HETEROPOLYSACCHARIDES
#43Acid whey with stable lactose content
#44Nutraceutical formulation for unblocking receptors
#45(ST) cell to make e.g. mozzarella cheese
#46METHODS FOR PRODUCING FERMENTED MILK AND LACTIC ACID BACTERIA STARTER
#47FERMENTED MILK PRODUCT AND PREPARATION THEREOF USING PHOSPHOLIPASE
#48Method of producing lactic acid bacteria dual-coated with protein and polysaccharide by using protein hydrolysate
#49Co-fermented food product from dairy and grain
#50Use of glucose deficient strains in a process for producing fermented milk products
#51Non-dairy fermented food product
#52Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture
#53Method for the production of a dairy food product and a method for gene transfer by conjugation
#54Anti-reflux infant nutrition
#55for use in preparation of fermented products
#56Methods for maintaining and improving kidney function in patients with kidney disease and on standard of care therapy
#57Method of producing mutant strains
#58Composition and method for maintaining healthy kidney function
#59Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
#60Yogurt for dogs
#61starter cultures
#62PRODUCTION METHOD FOR LOW-ACID FERMENTED MILK
#63Probiotic fermented whey based beverage, and method for producing same
#64PROCESS FOR PRODUCING A FERMENTED MILK PRODUCT
#65Bacteria
#66LACTIC ACID BACTERIAL FERMENTATION PROMOTING AGENT
#67STREPTOCOCCUS THERMOPHILUS FERMENTATION PROMOTING AGENT
#68FERMENTED MILK COMPRISING SACCHARIDES CONTAINING HIGH CONTENT OF ALLULOSE
#69Ampicillin resistant texturizing lactic acid bacteria strains
#70MANUFACTURING OF PLANT-BASED YOGURT
#71Fermented nutritional composition for cow's milk protein allergic subjects
#72Nutritional supplement and process of preparation
#73NEW METHOD TO MANUFACTURE FERMENTED SET-STYLE MILK-BASED PRODUCT
#74FERMENTED INFANT FORMULA
#75MANUFACTURE OF CHEESE
#76Quark matrix with improved taste characteristics (I)
#77Low-mineral quark matrix
#78Method of producing a fermented mil k product using lactobacillus casei
#79for use in preparation of fermented products
#80METHODS FOR THE PREPARATION OF FERMENTED PRODUCTS COMPRISING BIFIDOBACTERIA
#81FOOD BIOPRESERVATIVE COMPOSITION AND USES THEREOF
#82Lactic acid bacteria-fermented soybean foodstuff, and lactic acid bacteria for lactic acid bacteria-fermented soybean foodstuff
#83USE OF A LACTASE FOR IMPROVING THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT
#84Compositions and methods for increasing or maintaining populations
#85Use of Starch for Improving the Preparation of a Strained Fermented Dairy Product
#86Yogurt product and method for manufacturing same
#87Phage insensitive
#88Probiotic formulation
#89Cultured Dairy Products Having Excellent Freeze/Thaw Properties
#90MANUFACTURE OF STRAINED FERMENTED DAIRY PRODUCTS
#91ACID WHEY WITH STABLE LACTOSE CONTENT
#92LACTOBACILLUS FERMENTUM BACTERIA REDUCING THE CONCENTRATION OF ACETALDEHYDE
#93LACTOBACILLUS FERMENTUM BACTERIA INHIBITING POST-ACIDIFICATION
#94Fermented milk inoculated with both lactic acid bacteria (LAB) and
#95Method for Producing Food-Safe Sprouted Seed Products
#96Banana fermentation product and manufacturing method and use of the same
#97Dietary composition with probiotics and prebiotics
#98LACTIC BACTERIUM WITH MODIFIED GALACTOKINASE EXPRESSION FOR TEXTURIZING FOOD PRODUCTS BY OVEREXPRESSION OF EXOPOLYSACCHARIDE
#99Phage insensitive
#100Non-CRISPR-mediated phage resistant
#101SOY-BASED CHEESE
#102Fermented infant formula with non digestible oligosaccharides
#103Method of producing a fermented milk product with improved control of post acidification
#104Composition and method for maintaining healthy kidney function
#105IMPROVEMENT IN COOKED MEAT MANUFACTURING
#106LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON THE BASIS OF PHAGE RESISTANCE
#107Process for direct inoculation from concentrated ferments and associated device
#108FERMENTED MILK PRODUCT
#109SMOOTH COTTAGE CHEESE AND COTTAGE CHEESE PRODUCT, PROCESS AND METHOD
#110Texturizing lactic acid bacteria strains
#111Process of preparation of nutritional supplement containing sulforaphane
#112Prebiotic compositions and uses thereof
#113Heteropolysaccharides
#114Lactic acid bacteria compositions
#115Lactic bacterium for texturizing food products selected on the basis of phage resistance
#116FOODSTUFFS PREPARATION (II)
#117NUTRITION FOR PREVENTION OF INFECTIONS
#118FORMULATION AND PROCESS FOR MAKING FERMENTED PROBIOTIC FOOD AND BEVERAGE PRODUCTS
#119Method of making probiotic dairy products with date syrup additive
#120Method for producing Swiss-type cheese
#121Pentosidine production inhibitor
#122strains
#123EXTRUDED NON-REPLICATING PROBIOTIC MICRO-ORGANISMS AND THEIR HEALTH BENEFITS
#124COMPOSITION FOR PREPARING SET-TYPE FERMENTED MILK, SET-TYPE FERMENTED MILK AND METHOD FOR PREPARING SET-TYPE FERMENTED MILK
#125Reduced water activity yogurt
#126FERMENTED NUTRITIONAL COMPOSITION WITH THIOL PROTEASE INHIBITOR
#127FERMENTED DAIRY PRODUCTS SUITABLE FOR FRUIT TASTE ENHANCEMENT
#128FERMENTED NUTRITION WITH NON-DIGESTIBLE OLIGOSACCHARIDES WITH INCREASED IRON BIOAVAILABILITY
#129Soy milk fermented substance
#130Functional peptides for obesity disorders
#131PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS
#132Cultured Dairy Products Having Excellent Freeze/Thaw Properties
#133Methods And Compositions For Consumables
#134GLUTEN-FREE FOODS AND DOUGHS AND METHODS OF MAKING THEM
#135Mitigation of anti-nutritional substances in plant meal
#136PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT
#137Solid fermented soy milk product and process for manufacturing same
#138Fermented Dairy Product Comprising Microcapsules And Process For Preparing The Same
#139STREPTOCOCCUS THERMOPHILUS STRAINS FOR TREATING HELICOBACTER PYLORI INFECTION
#140lactic acid bacterium
#141ARRAY OF COMPLEMENTARY INFANT/YOUNG CHILD NUTRITIONAL COMPOSITIONS
#142REDUCING THE ANTINUTRITIONAL FACTORS IN A FOOD GRAIN
#143Method of double-coating lactic acid bacteria
#144Fermented infant formula with non digestible oligosaccharides
#145METHOD OF DOUBLE-COATING LACTIC ACID BACTERIA
#146Probiotic formulation
#147Cultures with improved phage resistance
#148Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
#149Ampicillin resistant texturizing lactic acid bacteria strains
#150INFANT CEREAL COMPRISING NON-REPLICATING PROBIOTIC MICROORGANISMS
#151SLICED, GRATED OR SHREDDED CHEESE AND METHOD FOR THE PRODUCTION THEREOF
#152STARTER CULTURES FOR THE PRODUCTION OF FERMENTED MILK PRODUCTS
#153QUARK BASE MIX HAVING ENHANCED TASTE PROPERTIES III
#154PROBIOTIC OR SYMBIOTIC GELLED PRODUCTS AND METHOD FOR THE PRODUCTION THEREOF
#155METHOD FOR PRODUCING A FERMENTED MILK PRODUCT
#156Process for the production of freeze dried micro-organisms and related compositions
#157NUTRITION FOR PREVENTION OF INFECTIONS
#158Genetic cluster of strains of streptococcus thermophilus having unique rheological properties for dairy fermentation
#159Texturizing lactic acid bacteria strains
#160Composition for preventing inflammations
#161Probiotics for dietary dairy product
#162Method for Improving Flavor Production in a Fermented Food Product
#163La1 NCC533 (CNCM I-1225) and immune disorders
#164STREPTOCOCCUS THERMOPHILUS BACTERIUM
#165Bacterium
#166PRODUCTION OF CHEESE WITH S. THERMOPHILUS
#167GROWING UP MILKS CONTAINING PROBIOTIC MICRO-ORGANISMS
#168Anti-reflux infant nutrition
#169PROBIOTIC CONTAINING MODULES FOR TUBE FEEDING
#170ORAL NUTRITIONAL SUPPLEMENT FOR CHILDREN COMPRISING PROBIOTICS
#171ORAL NUTRITIONAL SUPPLEMENT COMPRISING PROBIOTICS
#172Infant cereal comprising non-replicating probiotic microorganisms
#173LACTIC BACTERIUM WITH MODIFIED GALACTOKINASE EXPRESSION FOR TEXTURIZING FOOD PRODUCTS BY OVEREXPRESSION OF EXOPOLYSACCHARIDE
#174Protecting bioactive food ingredients using microorganisms having reduced metabolizing capacity
#175NUTRITIONALLY BALANCED STANDARD TUBE FEEDING FORMULA CONTAINING PROBIOTICS
#176Instant thickener comprising probiotics for hot or cold foods and beverages to be administered to dysphagic patients
#177Infant feeding formulas comprising probiotic micro-organisms
#178BREAKFAST CEREALS CONTAINING PROBIOTIC MICRO ORGANISMS
#179Complete liquid nutrition for children at the age of 1-10 years comprising probiotics
#180SPECIALIZED NUTRITIONAL FORMULA FOR ADULT PATIENTS WITH GASTROINTESTINAL INTOLERANCE CONTAINING PROBIOTICS
#181DRY WHOLE MILK PREPARATIONS CONTAINING PROBIOTIC MICRO-ORGANISMS
#182NCC2705 (CNCM I-2618) and immune disorders
#183METHOD FOR PRODUCING A FERMENTED MILK PRODUCT
#184SPECIALIZED MEDICAL NUTRITION FOR SURGICAL AND TRAUMA PATIENTS CONTAINING PROBIOTICS
#185Production of cottage cheese by using
#186INFANT AND YOUNG CHILDREN FEEDING FORMULA COMPRISING PROBIOTICS FOR INFANTS AND YOUNG CHILDREN
#187Genetic cluster of strains of having unique rheological properties for dairy fermentation
#188Cultures with Improved Phage Resistance
#189FERMENTED SOYMILK AND METHOD FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF FERMENTED SOYMILK
#190FOOD COMPOSITIONS COMPROMISING DRIED PROBIOTICS, METHODS OF MANUFACTURE AND USES THEREOF
#191PROBIOTIC (INFANT) FOOD
#192Bacterium
#193FERMENTED MILK FOR SKIN IMPROVEMENT AND/OR TREATMENT AND PROCESS FOR PRODUCING THE SAME
#194Powder of fermented milk or of yogurt with a high density of lactic ferments
#195Lactic acid bacteria providing improved texture of fermented dairy products
#196Prevention and Treatment of Otitis Media with Non-Pathogenic Bacterial Strains
#197Compositions For Preventing Or Treating Arthritis Comprising Lactic Acid Bacteria and Collangen As Active Ingredients
#198Mixture of at Least 6 Species of Lactic Acid Bacteria and/or Bifidobacteria in the Manufacture of Sourdough
#199Cheese Products
#200PROTECTION OF BIOACTIVE FOOD INGREDIENTS BY MEANS OF ENCAPSULATION
#201PROTECTING BIOACTIVE FOOD INGREDIENTS USING MICROORGANISMS HAVING REDUCED METABOLIZING CAPACITY
#202Method for Protecting Bioactive Food Ingredients Using Decoy Ingredients
#203Strain of lactic acid bacterium and edible compositions, drugs and veterinary products containing it
#204Fermented foods and process for producing the same
#205Dietetic and/or pharmaceutical compositions for human and/or animal use based on probiotic microbial preparations
#206Texturizing lactic bacteria
#207Symbiotic food products comprising oats and methods for manufacturing the same
#208Compositions of bacteria and alpha-lactalbumin and uses thereof
#209strains producing stable high-molecular-mass exopolysaccharides
#210Compositions containing probiotics and polysaccharides and methods of use
#211Treatment of actinomyces naeslundii-related diseases with exogenous lactic bacteria strains
#212Method of making a fermented dairy product from camel milk